Chocolate Cake with Caramel Buttercream and Crunchy Caramel Popcorn


I’ve been looking at this recipe from Linda Lomelino for the longest time, wanting to eat it, but never getting around to making it. So once my sister’s birthday was right around the corner, I knew it was the perfect occasion for it. Since I am featuring a healthy version of her recipe on here, I may as well tell you that it was this lady who inspired me to start a food blog.

Triple Caramel Chocolate Cake (2)

   I got a camera for my fourteenth birthday, and from the start I knew photography was going to be a huge part of my life, but had no idea where it would go. Nearly every time we dream much too small. I never imagined I would be doing this – OK, one time the idea was put into my mind by my sister, but I, of course, dismissed it immediately. I found Linda’s blog about a year ago and could not get off of it. I looked at every single post, drinking in the beauty of each picture. Sometime later, I lay in bed, thinking about what I wanted to pursue as a hobby or career. Some of my ideas scared me silly.
    In the midst of all my thoughts, a voice said, “You could start a food blog.” Wait, what!? I could start a food blog. I let the new idea wash over me. Wow, I could start a food blog, couldn’t I? So here I am, a seventeen year old girl, pursuing what she didn’t know was her passion.

Triple Caramel Chocolate Cake (3)

   Now let’s talk about this cake. First off I’ll let you know that it’s just straight up delicious. It’s pretty easy to make, and if you love caramel like I do, this will be a winner for you. I’m sorry I didn’t get a picture of the cake once it was cut, it’s a beauty. I was taking it to a party, so I thought I should leave it intact. As far as low-carb goes, once the cake is cut, you get a very small amount of popcorn so I think it should be OK, but you can skip it if you like.

Triple Caramel Chocolate Cake (4)


Chocolate Cake
  1. 1 (15 oz.) can Black Beans
  2. 3 Eggs
  3. 1/2 cup Strong Coffee
  4. 1 1/2 tsp. Vanilla
  1. 6 TBSP. Butter
  2. 3 Eggs
  1. 6 TBSP. Cocoa Powder
  2. 2 1/2 TBSP. Coconut Flour
  3. 1 1/2 tsp. Stevia
  4. 3/4 tsp. Baking Powder
  5. 3/4 tsp. Baking Soda
  6. 1/2 tsp. Salt
  1. 1. Line two round 6" pans with parchment paper and grease well.
  2. 2. Preheat oven to 350°F.
  3. 3. Blend together first ingredients until creamy.
  4. 4. Beat eggs into butter one at a time for 30 sec. each.
  5. 5. Mix together dry ingredients.
  6. 6. Add bean mixture to butter mixture and mix well.
  7. 7. Add in dry ingredients and mix well.
  8. 8. Divide the batter between the two pans and bake for 40 min.
  1. 1. If the cake tops are rounded even them out with a knife. Cut them in half, making four cake layers.
  2. 2. Spread buttercream on the first layer, repeat with the rest of the layers.
  3. 3. Spread a thin coat of buttercream all over the cake, to keep the crumbs in. Place in freezer for a few minutes, until the buttercream has firmed up.
  4. 4. Spread the rest of the buttercream on the cake. To get a smooth finish, dip your spatula in warm water and wipe it off between each pass.
  5. 5. Pile the popcorn on top and drizzle with the remaining caramel sauce.
Salted Caramel Sauce
  1. 2/3 cup Heavy Cream
  2. 1 cup Xylitol
  3. 1 stick cold Butter, cubed
  4. 1/2 tsp. Celtic Sea Salt
  5. 1 tsp. Blackstrap Molasses
  1. 1. Gently heat the cream in a saucepan.
  2. 2. In another saucepan melt the xylitol over medium heat.
  3. 3. Add the butter to the melted xylitol piece by piece.
  4. 4. Carefully add the warm cream (it will bubble quite a bit).
  5. 5. Stir in the salt and cook the caramel until the butter has browned. It takes some time!
  6. 6. Take off the heat and stir in the blackstrap molasses.
Caramel Buttercream
  1. 4 Egg Whites
  2. 3/4 cups + 1 1/2 TBSP. Xylitol
  3. 2 sticks + 2 TBSP. Butter, at room temperature, cut in cubes
  4. 1/3 cup + 1 1/2 TBSP. Caramel
  1. 1. Pour egg whites and xylitol into a stainless steel or glass bowl and place over a simmering pot of water. The bowl should not be touching the water.
  2. 2. Whisk the sugar and eggs with a whisk constantly until the mixture reaches about 140-150°F. If you don't have a thermometer, just rub some of the mixture with your fingers. If it's grainy the sugar isn't dissolved yet. Once the sugar is dissolved, it's ready.
  3. 3. Remove the bowl from the heat, beat until fluffy and cool. I prefer to use a stand mixer as it takes about 5-10 minutes.
  4. 4. When the bowl feels cool to the touch, start adding in the butter, piece by piece. Don’t worry if the mixture looks curdled and soupy, just keep beating until smooth! Add the caramel and beat until smooth.
Crunchy Caramel Popcorn
  1. a few cups popped Popcorn
  2. Caramel Sauce, to coat
  1. 1. Preheat oven to 300°F.
  2. 2. Coat the popcorn with caramel.
  3. 3. Bake for 15 min. stiring about every 5 min.


  1. Tasty caramel sauce! Mine zccidentally got frozen…now it’s crystallized even after reheating. Thoughts? Or does it always eventually crystallize??

    1. I’m glad you like the caramel. 🙂 I would have thought that it would dissolve if you reheat it, did you heat it at a high enough temperature? I’ve kept my caramel in the fridge, and it got firm (because of the butter) but melted quickly when I put it on the stove. Hope that helps!

Comments are closed.